大豆蛋白-海藻酸钠共价复合物制备条件的优化  

Optimization of preparing conditions of soybean protein-sodium alginate conjugates

作　　者：郭兴凤[1] 王延青[1] 胡婷婷[1] 鲁亚楠[1] 吴欣欣[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国油脂》2011年第12期38-43,共6页China Oils and Fats

摘　　要：以大豆分离蛋白和海藻酸钠为原料,干热法制备大豆蛋白-海藻酸钠共价复合物以改善大豆蛋白的乳化特性。单因素试验结果表明,反应温度、反应时间、海藻酸钠添加量均对制备的共价复合物的乳化性和乳化稳定性有显著影响(P<0.01)。在单因素试验的基础上,采用响应面法对大豆蛋白-海藻酸钠共价复合物制备条件进行优化。以乳化性为响应值,大豆蛋白-海藻酸钠共价复合物制备的最佳条件是:反应时间10.4 h,反应温度43.8℃,海藻酸钠添加量33.4%;以乳化稳定性为响应值,大豆蛋白-海藻酸钠共价复合物制备的最佳条件是:反应时间7.6 h,反应温度43.3℃,海藻酸钠添加量33.4%。Soybean protein isolate（SPI） and sodium alginate （SA） were used as the main materials, and SPI - SA conjugates were prepared by dry - heat reaction to improve the emulsifying properties of SPI. The single factor experiments showed that the effects of the reaction time, reaction temperature and SA dosage on the emulsifying capacity and emulsion stability of SPI - SA conjugates were significant. Based on the results of single factor experiments, response surface methodology（RSM） was used to optimize the preparing conditions. When the emulsifying capacity was used as an response value, the optimal preparing conditions were as follows ： reaction time 10. g h, reaction temperature 43.8 ℃, SA dosage 33.4%. When the emulsion stability was used as an response value, the optimal conditions were： reaction, time 7.6 h, reaction temperature 43.3 ℃, SA dosage 33.4%.

关 键 词：大豆分离蛋白 海藻酸钠 共价复合物 响应面 乳化特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]